SPINACH, OLIVE AND ARTICHOKE DIP

Spinach, Olive and Artichoke Dip image

Provided by Nancy Fuller

Time 1h

Yield 8 servings

Number Of Ingredients 13

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3 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sour cream
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup pitted green olives
One 14-ounce can quartered artichoke hearts, drained
1/2 cup grated mozzarella
1/2 cup grated Pecorino Romano
1 cup grated Parmesan
1 clove garlic, chopped
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
12 dough balls frozen dinner rolls, such as Rhodes, thawed

Steps:

Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.